Transform your fresh catch into cool & crunchy tacos. Smoked tuna belly is wrapped in a tortilla and topped with a ginger-honey coleslaw for one tasty deep-sea bite.
3 Pound ahi tuna belly
3 Tablespoon olive oil
1/4 Cup Traeger Chicken Rub
12 (4 inch) flour tortillas
3 Tablespoon chopped cilantro, for garnish
1 1/2 inch ginger, grated
3 Tablespoon seasoned rice vinegar
1 Tablespoon honey
1/8 Teaspoon crushed red pepper
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
1/4 Teaspoon fish sauce
1 Large fresh pineapple, cored, peeled and thinly sliced
1 Head cabbage, shredded
2 Large carrots, grated
3 Pound ahi tuna belly
3 Tablespoon olive oil
1/4 Cup Traeger Chicken Rub
1 1/2 inch ginger, grated
3 Tablespoon seasoned rice vinegar
1 Tablespoon honey
1/8 Teaspoon crushed red pepper
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
1/4 Teaspoon fish sauce
1 Large fresh pineapple, cored, peeled and thinly sliced
1 Head cabbage, shredded
2 Large carrots, grated
12 (4 inch) flour tortillas
3 Tablespoon chopped cilantro, for garnish